SOY : What’s The Big Deal?

soy-fb-meme1

So what’s the big deal about soy anyway?

I get asked so many questions about this, mainly because Soy products like Soy Milk,

Soy Yogurt and Tofu are considered a huge source of protein for the Vegans in the

world, but I am here to educate you on the health dangers of soy and why you

should stay away from all forms of soy. Research has shown that consuming

soy milk can put your health in serious danger.

 

First of all, between 95-99% of all soy in processed (GMO).

Meaning, that they take a gene from 1 species and force it into the dna of

another species. What this means is that they are genetically modifying the

soy plant so that it will be able to fight off the pesticide that is readily used on

Soy Crops called Round Up.  Please see my article on GMO’s for more detailed info.

 

This in itself, should convince you to not consume soy, but in case you need even

more information, here are 10 strong reasons why soy is dangerous to your health.

 

NATURAL SOURCES IN PLANT

 

  1. Soybeans contain natural toxins which disrupt hormone levels.

Especially estrogens. When the bad estrogens are raised in our bodies

we will have many unpleasant hormonal symptoms that could potentially

lead to more serious health conditions.

  1. Soybeans contain- He – Ma Gluten – in ……… Spelled haemagglutinin,

a clot-promo ting substance that causes red blood cells to clump together.

  1. Soy containstoxic isoflavones – genistein and daidzein. Which have

been known to stimulate the growth of existing breast cancer.

  1. Soy contains plant estrogens called phytoestrogens,

which disrupt endocrine function and can lead to infertility and breast cancer in women.

  1. Soy foods havehigh levels of goitrogens which block production of thyroid hormo
  2. Soybeans and soy products containhigh levels of phytic acid,

which inhibits the assimilation of calcium, magnesium, copper, iron and zinc.

  1. Soy has many highly allergenic substances = 28 different soy proteins all of

which bind go IgE antibodies causing gastrointestinal issues.

CHEMICAL SOURCES

  1. About 99% of soy is genetically modified, so it contains one of the highest pesticide

contamination levels. Another highly toxing carcinogen in soy is NITRATES,

which is added during the spray process

  1. Soy is exposed to High Heat during processing– soy protein isolate, which is a

dangerous by-product of soy.  Soy Lecithen also is a toxin, and used in many nutritional

products as a emulsifier.  Helps with mixing oil and water  (chocolate to be smooth)

Also soy  Lecithen extends shelf life, as well reduces ingredients from

being sticky (like chocolate to wrapper) also prevents clumps in baking mixes.

  1. Soy foods contain high levels of aluminum,which is toxic to the body.

In order to become a soy isolate, and  Lecithen, acid washing is required

in Aluminum tanks which leaches into the final product.  Aluminum negatively

affects the nervous system and the kidneys, and it’s been linked to Alzheimer’s.

 

Soy is UNFERMENTED:  Phytates in unfermented soy products actually obstruct

absorption of protein and four key minerals: calcium, magnesium, iron, and zinc

better than fermented sources. In their natural form, soybeans contain phytochemicals

with toxic effects on the human body. The three major anti-nutrients are phytates,

enzyme inhibitors and goitrogens. These anti-nutrients are the way nature protects

he soybean plant so that it can live long enough to effectively reproduce. They

function as the immune system of the plant, offering protection from the radiation

of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean

plant unappetizing to foraging animals. All plants have some anti-nutrient properties,

but the soybean plant is especially rich in these chemicals. If they are not removed

by extensive preparation such as fermentation or soaking, soybeans are one of the

worst foods a person can eat. The net protein utilization of unfermented soy is 61

which quite low. The most common soy (99%) sold at major grocery retailers in soy

milks and processed foods is unfermented soy. It is deadly. Unfermented soy has

been linked to digestive distress, immune system breakdown, PMS, endometriosis,

reproductive problems for men and women, allergies, ADD and ADHD, higher risk

of heart disease and cancer, malnutrition, and loss of libido. Fermented sources of

soy such as natto, miso, tempeh and some fermented tofus are likely the only types

of soy that should be consumed by humans and that’s only if you can get around

the crap shoot that they’re non-GMO and organic

(which there is no guarantee despite labeling).

With this being said, I would strongly encourage you to find alternatives for

Soy Milk and soy products.  The problem is that GMO soy is in almost everything processed.

 

 

 

Resources

http://medical-dictionary.thefreedictionary.com/haemagglutinin

http://www.gmo-compass.org/eng/grocery_shopping/crops/19.genetically_modified_soybean.html

http://www.ncbi.nlm.nih.gov/pubmed/15135855

http://www.ncbi.nlm.nih.gov/pubmed/21157018

http://www.ncbi.nlm.nih.gov/pubmed/23918874

http://www.ncbi.nlm.nih.gov/pubmed/9168007

http://www.hindawi.com/journals/ogi/2012/850313/

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